These were the two extras I used in the cucunber mint soup in the last post. As promised, here are the recipes. Both very quick and easy.
Basil Pistou –
2 C fresh basil, loosely packed
4 cloves garlic, minced (use only 2 if they are the very large cloves)
2 t lemon juice
1/3 C good quality extra virgin olive oil
salt and pepper to taste
What to do:
1 Rinse the basil leaves, dry well, and remove the large thicker stems as they can be bitter and woody.
2 Put the basil leaves, lemon juice, garlic and about half the olive oil in a blender, blend till smooth, scraping down the siades as necessary.
3 Start the blender again slowly, and slowly add the remaining oil.
4 Add some salt and pepper to taste.
100 grm rolled oats (NOT quick cook or steel cut)
600 mls water
1 T sunflower oil (or any neutral oil)
What to do:
Put the oats, salt and about a 1/3 of the water in the blender. Blend for at least 2 minutes till smooth.
Add the rest of the water and blend for another 2 minutes or so.
Add the oil and blend for about a minute.
Sieve the mixture well through as fine a sieve as possible. You shouldn’t be left with miuch more than a tablespoon of pulp.
This oat creem is pretty neutral in taste so can be used anywhere.
The leftover pulp I add into my smoothie the next morning.
Hope these two basics are useful. Both are recipes I found on the internet -www.thespruce.com for the pistou, and the oat creem came from a You Tube video